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Caramelized Onion and Goat Cheese Potato Stacks

July 16, 2010

I don’t eat beef very often. In fact, you may have noticed that there are no recipes featuring beef on my blog because it’s a protein I very rarely cook at home. But, every once in awhile I get a craving for a juicy medium rare dry-aged New York strip steak or hamburger smothered in cheese and mushrooms. Well, after making these cute little potato stacks last night, I’ve been completely dreaming of the former because I can just imagine them on the a la carte menu of a fancy steakhouse!

I decided to put some extra effort into our side dish last night and layered pan-fried potato slices with two of my very favorite ingredients – goat cheese and caramelized onions. I’m normally too impatient to wait for onions to caramelize but it was definitely worth doing so for these little guys. They are perfect for serving to guests and oh so tasty!

Directions:
Heat 1 tablespoon olive oil over medium low heat in a large nonstick pan and cook onions for 30 to 40 minutes, or until caramelized, stirring occasionally.

Meanwhile, working in batches, heat remaining 2 tablespoons olive oil over medium heat in a large nonstick pan and cook potato slices until golden brown and cooked through, about 4 to 5 minutes per side.

Mix goat cheese, parmesan cheese, and milk in a small bowl until smooth.

To assemble the potato stacks, top a potato slice with some goat cheese spread and caramelized onions. Do this two more times for each stack so that you have 10 stacks containing three potato slices each. Makes 5 servings of 2 stacks each.

Kerstin, Love these little potato stacks. Caramelized onions are so good, I make them a lot. And we dry age our own steaks. Have a whole ribeye in the dedicated aging fridge right now. My hubby would eat a steak every night, but I try to not have them too often.
PS Please stop by my blog to enter my$70 giveaway. deadline is Sun, 7/25.

You’ve hit on one of my absolute favorite flavor combos. I admit that caramelizing the onions can take a bit of time, but it’s so worth it. I usually make a double batch and freeze some extra to use in other recipes.

[…] the package – there’s nothing worse than wasting goat cheese! So after enjoying it in my Caramelized Onion and Goat Cheese Potato Stacks, I decided to finally use some in a breakfast dish inspired by the frittata I had with Meghan at […]